Air Fryer Pizza Bombs (Print Version)
# Ingredients:
→ Dough and Filling
01 -
1 can refrigerated biscuit dough (8 pieces)
02 -
90 grams shredded mozzarella cheese
03 -
24 thin slices pepperoni
04 -
120 millilitres pizza sauce, plus extra for serving
→ Garlic Butter Topping
05 -
45 millilitres unsalted butter, melted
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
2 tablespoons grated Parmesan cheese
09 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Set the air fryer to 175°C and allow it to preheat for 3 to 5 minutes while preparing the ingredients.
02 -
Flatten each biscuit dough piece into a 10-centimetre round using your hands or a rolling pin.
03 -
Spoon 1 teaspoon of pizza sauce into the centre of each dough round, add 3 slices of pepperoni, and a generous sprinkling of mozzarella cheese. Pinch edges together to seal and roll gently into a tight ball, ensuring the filling is fully enclosed.
04 -
In a small bowl, combine the melted butter, garlic powder, Italian seasoning, and grated Parmesan cheese.
05 -
Brush each filled dough ball with half of the garlic butter mixture.
06 -
Place the sealed dough balls seam-side down in the air fryer basket, allowing space between each for even cooking.
07 -
Air fry at 175°C for 8 to 10 minutes or until the dough is puffed and golden brown.
08 -
Brush the cooked bombs with the remaining garlic butter and garnish with chopped parsley. Serve warm with extra pizza sauce on the side for dipping.
# Notes:
01 -
Avoid overfilling the dough to prevent leaks during cooking.